Pour the brining liquid over the ice. The smoke should reach a temperature of 225 - 250 degrees F. Keep the temperature not too high to avoid drying out the ham. Apply glaze every 15 minutes while ham cooks for a further hour. Bring to a boil; cook and stir until slightly thickened (about 2-3 minutes). Ham is one of the most consumed varieties of pork in the world. If you have leftover ham, refrigerate it for up to five days or freeze for up to two months, says the USDA FSIS. I would smoke to 140, 150 tops, this will take 2-3 hours. Season your ham steak with salt and pepper before cooking it. Were hungry!. If the Ham is fully cooked, smoke for one hour. Make the Cranberry Glaze Ingredients: 12 oz package of cranberries (fresh or frozen), 1 cup sugar, 1 cup water, 1- teaspoons orange peel (grated) First up is a simple method frying the stake in a pan on the stove. Once the butter has melted, add cup brown sugar and stir to dissolve. Additionally, TheOnlineGrill.com participates in various other affiliate programs, and we sometimes get a commission through purchases made through our links. This not only turns the meat a beautiful pink but also kills harmful bacteria. Arrange ham steaks in baking dish, coating with sugar mixture. Smoke Your Fresh Ham. The aim will be to bring it to temperature, but you will need to be careful not to dry it out and ruin the flavors in the meat. Thats all for now, and we hope you have some delicious ham steak for dinner tonight! Let the glaze sit for at least 10 minutes, but longer if possible. OK, thats all well and good for Mr. or Ms. . When smoking, the best arrangement is placing the shank half on your smokers top rack, and the butt half beneath it on the bottom shelf. You can now put the steak in the pan and fry it until it is completely cooked on the center but not burned on the edges. Curing, brining, and basting all contribute significantly, but if you get your wood selection wrong then your meat will just taste weird. Preheat oven to 375 degrees F (190 degrees C). On two hours, crank up the heat to 325F/160C and continue to cook for another 1 or 2 hours. black pepper, canola oil, honey, water, green bell pepper, light brown sugar and 8 more. Close the lid and leave to cook for two hours. Brining time will depend heavily on the quantity of meat in one cut, but a useful guide is one day for every two pounds of ham. If you are using an electric smoker or pellet grill to smoke your raw ham, simply set the temperature to somewhere in this range and let the cooker do all the work for you while you clean the patio and fill the cooler with drinks! Place the steak in a shallow baking dish lined with baking paper. In the same skillet with the butter, whisk together maple syrup, brown sugar, mustard and salt. 2 Take 6 cups of the water and put into a large kettle on your stove. After that, you should let your steak marinate in it for several hours or the entire night. The term fresh means that the product has not been cured in any process. Refrigerate overnight (4-12 hours), massaging/turning the bag every few hours to ensure even cooling. The basic rule of thumb for roasting smoked ham in a 350 degree F oven is 10-15 minutes per pound until it reaches an internal temperature of 135-140 degrees F. When ham steak is overcooked, it turns tough and chewy. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'madbackyard_com-large-mobile-banner-1','ezslot_1',189,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-large-mobile-banner-1-0');if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'madbackyard_com-large-mobile-banner-1','ezslot_2',189,'0','1'])};__ez_fad_position('div-gpt-ad-madbackyard_com-large-mobile-banner-1-0_1');.large-mobile-banner-1-multi-189{border:none!important;display:block!important;float:none!important;line-height:0;margin-bottom:7px!important;margin-left:auto!important;margin-right:auto!important;margin-top:7px!important;max-width:100%!important;min-height:250px;padding:0;text-align:center!important}It is often cured with salt and various other spices, such as pepper and garlic, and sold already fully cooked in most American grocery chains and meat markets. Whatever type of ham you choose, read the package carefully to determine if your ham is fully cooked, partially cooked or not cooked at all. Transfer ham to smoker, fat side up. Remember that too little is better than too much. Bring it to a boil and continuously stir until the salt and sugar dissolve completely. Put the marinade on the other side and cook it for another minute as well. Most ham steaks are not cooked, so though they may look like deli . You can smoke a whole pre-cooked ham, but for a shorter time than for a raw ham. Directions. Otherwise, choose a ham with some bone in it, since they just taste better. Bake in preheated oven until ham is tender, 35 to 45 minutes. The fresh ham will have the term "fresh" in the title of the product. All information on this website is intended for entertainment and educational purposes only. But if you want to cut your own steak and dont know how, you should buy one of these. The first one is to simply buy an entire ham and slice off a fresh ham steak from it. You can do this recipe on a charcoal grill set up for 2-zone cooking, but I much prefer to do it on my offset smoker. While this doesnt dry the meat out, it helps stop warmer temperatures from encouraging bacteria to grow on the meat. And their automatic pellet disbursement always keeps your temperature nice and steady! There arent many resources on the internet on how to cure (or brine) fresh ham steaks, but I was able to find several marinade recipes that looked good. So, if you want to be efficient, it'd be a good idea to preheat your smoker while you prep. Here are my 8 easy steps showing you how to smoke a ham. Also add between half and a full gallon of cold water. You can always take it off the smoker, put it in a roasting pan, and HOLD it in the oven at a food safe temperature of 170 deg F, even for a few hours, while your guests arrive and get situated.There is no shame in holding the meat in a warm oven after its finished cooking. But that internal meat temperature is pegged at 150 deg F and will not budge. According toMarthastewart.com, you should estimate about 3/4 lb of cooked ham per person for bone-in ham, and 1/2 lb per person for a boneless ham. Step 4. You know what temperature range to cook it in and you know what your target internal temperature is that you are shooting for when it will be done perfectly. For low and slow, I was able to cook some ham steaks in the crockpot and made delicious shredded pork for carnitas. Place your pre-soaked wood chunks into the smoker when the coals are ready. BUT, you can estimate it will on average take between 25 to 35 minutes per pound to smoke your ham (the lower end if boneless, the higher end if bone-in). Remove from heat. Remember, these things come from animals, not widgets! If you cant do this, buying a cured whole or half ham is fine. Then you can add more marinade to it if you wish and serve it. Once the hams internal temperature hits 165F/75C, remove it from the smoker. Maybe grilling the steaks. Salty rubs and marinades are fine, and even encouraged to be put on before smoking. All the content of this site are do not gain any financial benefit from the downloads of any images/wallpaper. As an Amazon Associate we earn from qualifying purchases. We do not intend to infringe any legitimate intellectual right, artistic rights or copyright. Smoking ham can be broken down into three easy steps: Curing, glazing, and smoking. Ideal for serving one or two people, ham steak is a smaller cut of ham sold as thick slices, according to the USDA Food Safety and Inspection Service (USDA FSIS), and is typically cooked in a pan on the stovetop. Ham is high in protein but low in carbs, fat, and fiber. Just 2 ounces (57 grams) approximately 3-4 thin slices of ham . Its this quality that makes it one of the best woods for smoking ham. Save my name, email, and website in this browser for the next time I comment. Your email address will not be published. Smoking ham can be broken down into three easy steps: Curing, glazing, and smoking. Be sure to read the label on your ham to determine whether it's ready-to-eat or must be cooked beforehand. Of course, there are a few other things you should consider, such as the thickness of the steak if it is more than -inch thick, it can be difficult to cook or fry. Once theyre cooked, the flavor is amazing! Mix water, brown sugar, Worcestershire sauce, and cloves in a baking dish. Set your electric smoker to the desired temperature, making sure that you maintain it at all times. Cut along the bone to release the slices and serve. Cooking times will vary based on the thickness of the ham, but it should reach a minimum internal temperature of 165 degrees Fahrenheit before eating, according to the USDA FSIS. The procedure is the same as for smoking a raw ham (see below), with the exception that you omit the brining step and the smoking duration will be significantly shorter. Scrape up any bits from the bottom of the pan (this will add flavor to your glaze). For raw ham that requires cooking, the package will typically have cooking and safe handling instructions. In general, it takes 15-20 minutes per pound of beef to complete the process. Depending on the amount of water thats added to it, the flavor and nutritional content changes. Melt the remaining butter in the same skillet. If you are the rightful owner of any of the pictures/wallpapers posted here, and you do not want it to be displayed or if you require a suitable credit, then please CONTACT US and we will immediately do whatever is needed either for the image to be removed or provide credit where it is due. 1/4 cup molasses. Uncured beef is not only healthier and more tasty since it is devoid of synthetically derived nitrates and artificial flavors, but it is also better for the environment. Add the Heritage Farm Cheshire Pork Steamship Fresh Ham to the cooled brine. Stir to dissolve the salt and sugar. Smoked fresh ham is one of the best meats for cooking low and slow. Fresh ham will take around 5 hours to smoke at 250F (120C), or until its internal temperature reaches 165F (75C), depending on the size of the ham. After removing the ham from the brine, rinse it thoroughly with lukewarm water. Pour over ham steak and enjoy! Remove the ham steaks from the bag and pat them dry with a paper towel. It is normally just a cut piece off the ham shank or leg, and can be convenient to use when you'd like a little ham, but don't wish to prepare a whole ham roast. Before cooking the steak, let it to come to room temperature for a few minutes. Close the cover and cook the ham for 1.5 hours on a low heat setting. Remove the steak from the fridge around 30 minutes or an hour before grilling it so it can get back to room temperature. As a general guideline, you will need to smoke a raw ham for around 5-6 hours, while consistently checking the temperature of the smoker and meat. Trash Can Turkey OK, technically not made on a grill but one of the funnest ways there is to cook a Turkeyat over 700 degrees in only 2 hours! Arrange ham steaks in baking dish, coating with sugar mixture. Required fields are marked *. Place in the refrigerator. If you're using a charcoal smoker, light your charcoals and place them in the smoker's rack. Or sous vide directly in the original vacuum-seal packaging if it is food safe. Frozen meat simply doesn't allow this to the same extent as fresh meat. Because you are starting with a raw, blank canvas, you can really make it your own with different spices, marinades, injections, and wood choices that you might not usually associate with a conventionally flavored ham! As outdoor living enthusiasts, we love to mention and link to various products we have used or researched. Cut some slits into it at every inch. You can check out the complete How to Smoke a Fresh Ham article and recipe here. However, buying just any piece of ham or ham steak wont do you need to get it right. It is a layer of protein that will allow the smoke to stick to your brined ham. However, in the case of smoking we want to wet cure it. The first one is to simply buy an entire ham and slice off a fresh ham steak from it. Keep the ham away from the other ingredients you use, and wash your knives, cutting boards, utensils and countertops with hot water and soap after you finish cooking. We do not specifically market to children under 13. http://www.foodista.com/wbod?src=dbod_badge. The Cleveland Clinic recommends olive oil for cooking because it has the lowest oxidation rate of cooking oils. Many BBQ and smoking enthusiasts have their own favorite wood chips, and certain woods match perfectly with specific types of meat. And if you are trying your hand at Mesquite, a little goes a LONG way, trust us, so be frugal with it. But heres another method to cook ham steak by grilling it. We recommend applying woodsmoke for no longer than the first half of your estimated cooking time. Fresh, uncured, cooked ham: 3 to 4 months; Cured, cook-before-eating ham (sliced or whole): 3 to 4 months; Fully-cooked, unopened ham: 1 to 2 months; . Country hams are usually dry cured, and they have quite a strong flavor. But, if you already have a favorite recipe picked out, and are pretty comfortable with how to set up and how to use your smoker, then today we are just going to go over cooking times, cooking temperatures, and target internal temperatures to shoot for when smoking a raw ham. We hope this has helped you on your journey to smoking a raw ham! Place the ham steaks in the preheated oven and cook uncovered for 15 to 20 minutes. Make sure to baste the ham with pineapple juice before wrapping it entirely. 175 deg F. will result in ham that is moist, fully cooked, and still intact enough to slice with a good quality meat knife, compared to pulled pork which is usually smoked all the way to an internal temperature around 195-203 deg F. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'madbackyard_com-large-leaderboard-2','ezslot_10',164,'0','0'])};__ez_fad_position('div-gpt-ad-madbackyard_com-large-leaderboard-2-0');if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[300,250],'madbackyard_com-large-leaderboard-2','ezslot_11',164,'0','1'])};__ez_fad_position('div-gpt-ad-madbackyard_com-large-leaderboard-2-0_1');.large-leaderboard-2-multi-164{border:none!important;display:block!important;float:none!important;line-height:0;margin-bottom:7px!important;margin-left:auto!important;margin-right:auto!important;margin-top:7px!important;max-width:100%!important;min-height:250px;padding:0;text-align:center!important}amzn_assoc_tracking_id="rbmleads-20";amzn_assoc_ad_mode="manual";amzn_assoc_ad_type="smart";amzn_assoc_marketplace="amazon";amzn_assoc_region="US";amzn_assoc_design="enhanced_links";amzn_assoc_asins="B073PXSQCS";amzn_assoc_placement="adunit";amzn_assoc_linkid="3a4249f8c1aa26878931415298fb0ddc"; If you smoke your ham all the way to this temperature it will start to fall apart when you go to slice it. 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